PRESSURE-COOKER THAI COCONUT BEEF
My husband and I love Thai food, but going out on weeknights can be challenging with busy schedules. I wanted to create a Thai-inspired dinner that could double as an easy lunch the following day. The beef is fantastic in this dish, but chicken or pork would be equally delicious!-Ashley Lecker, Green Bay, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 10 servings.
Number Of Ingredients 16
Steps:
- Sprinkle beef with salt and pepper. Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat. Add oil; add one roast half. Brown on all sides, about 5 minutes. Remove; repeat with remaining beef., Return beef to pressure cooker; add red pepper. In a bowl, whisk coconut milk with next six ingredients; pour over meat. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 35 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Add sugar snap peas; return to full pressure, and cook 5 minutes. Naturally release pressure for 10 minutes, then quick-release any remaining pressure., Remove beef; cool slightly. Skim fat from cooking juices. Shred beef with two forks. Stir in cilantro. Serve with rice and toppings of your choice. Freeze option: Place cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary.
Nutrition Facts : Calories 421 calories, Fat 28g fat (14g saturated fat), Cholesterol 88mg cholesterol, Sodium 731mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 32g protein.
THAI COCONUT BEEF
My husband and I love Thai food, but going out on weeknights can be challenging with busy schedules. I wanted to create a Thai-inspired dinner that could double as an easy lunch the following day. The beef is fantastic in this dish, but chicken or pork would be equally delicious! -Ashley Lecker, Green Bay, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 8h15m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- Sprinkle beef with salt and pepper. Place beef and pepper slices in a 5-qt. slow cooker. In a bowl, whisk coconut milk, beef stock, peanut butter, curry paste, soy sauce, honey and ginger; pour over meat. Cook, covered, on low 7-8 hours or until meat is tender., Remove beef; cool slightly. Skim fat from reserved juices. Shred beef with 2 forks. Return beef to slow cooker; stir in snap peas. Cook, covered, on low 45-60 minutes longer or until peas are crisp-tender. Stir in cilantro. Serve with rice and, if desired, toppings of your choice. Freeze option: Place cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary.
Nutrition Facts : Calories 421 calories, Fat 28g fat (14g saturated fat), Cholesterol 88mg cholesterol, Sodium 731mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 32g protein.
BEEF THAI RED CURRY FUSION RECIPE - 8-QT. PRESSURE COOKER
Entered for safe-keeping, adapted from pressurecookerdiaries.com. I estimate that this will fit into a 6-quart Pressure Cooker without the rice or else an 8-quart cooker with the rice. This relies on a jar of McCormick's Thai Kitchen Red Curry Paste, tailored for U.S. consumption, so it is likely milder than more authentic red curry pastes. (The Thai Kitchen fish sauce is known to be milder than Tiparos. If using Tiparos, use 1 tsp. instead of 1 Tbsp.) Note that potatoes are rarely used in Thai cuisine, so this may be more Malay or Indian than Thai.
Provided by KateL
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Prep the meat and veggies.
- Cut the meat into uniform 1-2-inch sections, trimming off any excess fat. (Bonus points for removing tendons and silver skin!). Reserve until Step 9.
- Roughly cut the bell pepper. Quarter the onions.
- In pressure cooker pan, heat olive oil on medium-high heat until shimmering. Brown the onions and peppers, until one side is slightly charred.
- Remove the vegetables and reserve until Step 13.
- Make the curry sauce: Add the cream from the top of the coconut milk, and deglaze the pan. Add the 4 oz. of Thai curry paste and mix well.
- Cook 4-6 minutes until bubbling and frying, stirring often.
- Add the rest of the coconut milk, the water, soy sauce, brown sugar, fish sauce, and basil. Mix well.
- Add the beef, and top with whole red potatoes.
- Optional: Place rice with 2 cups water in a metal bowl. Cover with a lid or tinfoil, and carefully place on top of the curry. (Make some handles by cutting aluminum foil in long strips and at least triple-layering it. Then you will be able to remove the hot bowl easily once cooking has completed.).
- Bring to pressure on high heat, then immediately reduce the heat to the lowest setting that maintains pressure and cook for 12 minutes (begin timing once pressure is reached).
- Remove from heat. Do a quick pressure release per your pressure cooker manual's recommendation.
- Remove lid and add back the bell pepper and onions. Recover and bring pressure back up for 1 minute.
- Remove from heat. Allow cooker to depressurize naturally.
- Remove the lid, directing steam away from you. Carefully remove the rice bowl.
- With all the sauce, you'll want to serve in a soup bowl. Scoop some rice into the bowl, then top with curry, meat, and veggies.
Nutrition Facts : Calories 539, Fat 20.7, SaturatedFat 12.9, Cholesterol 112.3, Sodium 772, Carbohydrate 50.8, Fiber 2.9, Sugar 31.9, Protein 39.5
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